Panzanella Bread And Tomato Salad Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PANZANELLA (BREAD AND TOMATO SALAD)



Panzanella (Bread and Tomato Salad) image

Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.

Provided by Melissa Johnson

Categories     Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 1/2 cups chopped ripe tomatoes
1/2 tsp coarse sea salt
2 slices of dried toasted or stale bread
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small cucumber or 1/2 green pepper
1/2 small onion (any color)
5-10 basil leaves
ground black pepper
optional 1 small clove garlic, minced
optional 2 Tbsp bread crumbs

Steps:

  • Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
  • Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
  • In a small bowl, mix the olive oil, vinegar and optional minced garlic.
  • Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
  • Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
  • Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
  • Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
  • Season with fresh ground black pepper and serve.

TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

  • Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
  • Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)



Panzanella (Italian tomato and bread salad) image

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Provided by Nagi

Categories     Side Salad

Time 50m

Number Of Ingredients 11

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1" chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

Steps:

  • Preheat oven to 180°C /350°F (160°C fan).
  • Toss bread chunks with 1 tbsp olive oil in a bowl.
  • Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
  • Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
  • Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
  • Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
  • Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
  • Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
  • Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
  • Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving

PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Provided by evelynathens

Categories     Onions

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

Steps:

  • In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
  • Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
  • Place half of the bread in a wide, shallow bowl.
  • Spoon half of the tomato mixture over the bread.
  • Layer the remaining bread on top and then the remaining tomato mixture.
  • Cover and refrigerate for 1 hour.
  • Just before serving, toss the salad and adjust the seasonings with salt and pepper.
  • If the bread seems dry, add a little oil or vinegar.
  • Serve immediately.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)



Panzanella (Tuscan Bread and Tomato Salad) image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the tomatoes, bread, and onions.
  • In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

PANZANELLA SALAD WITH BACON, TOMATO AND BASIL



Panzanella Salad With Bacon, Tomato and Basil image

This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.

Provided by Charmie777

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
4 cups coarsely chopped tomatoes, about 1-1/3 pounds
1/2 cup sliced red onion
1/4 cup chopped fresh basil
6 slices cooked bacon, crumbled
1 loaf French bread, day old, cut into 1 inch cubes
2 cups torn romaine lettuce

Steps:

  • Preheat oven to 350º.
  • Combine first 5 ingredients in a bowl; stir with a whisk.
  • Add tomato, onion, basil and bacon; toss well. Set aside.
  • Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
  • Bake at 350º for 15 minutes or until toasted; cool.
  • Add bread and lettuce to tomatoes; toss gently to combine.
  • Serve immediately.

Nutrition Facts : Calories 588.5, Fat 8.3, SaturatedFat 2.2, Cholesterol 8.8, Sodium 1264, Carbohydrate 104.7, Fiber 6.2, Sugar 9.5, Protein 24.6

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD



Eggplant and Tomato Panzanella: Bread Salad image

This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together

Provided by Allybee Z

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
  • Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
  • Roast in preheated oven for 20 minutes or until tender and golden brown.
  • To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
  • To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5

KUMQUAT'S PANZANELLA (BREAD AND TOMATO SALAD)



Kumquat's Panzanella (Bread and Tomato Salad) image

My version. There are others posted. I find this salad incredibly tasty. If you'd like to try it there is one VERY important caveat - do not stint on the quality of your ingredients. (Garbage in garbage out.) Some of the ingredients are available year round, but only prepare this if you know you can get tomatoes at their very best. Most panzanella recipes call for some oil but I prefer to omit it. Serve as side dish for four or main meal for two. This is a classic Italian recipe.

Provided by Kumquat the Cats fr

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 red onion, diced
8 ounces sourdough bread (toasted or day old) or 8 ounces ciabatta (toasted or day old)
4 medium tomatoes, ripe, chopped
4 ounces low fat mozzarella, cubed
12 kalamata olives, pitted and halved
1/4 cup fresh basil, shredded
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil (optional)
1 garlic clove, minced (optional)
1 teaspoon salt
1/2 teaspoon pepper, freshly ground

Steps:

  • Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
  • If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
  • Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
  • Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.

Nutrition Facts : Calories 288.9, Fat 7.3, SaturatedFat 3.4, Cholesterol 18.2, Sodium 1154.9, Carbohydrate 41.4, Fiber 3.6, Sugar 6.8, Protein 15.1

More about "panzanella bread and tomato salad food"

PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE - THE …
panzanella-salad-bread-and-tomato-salad-recipe-the image
2020-06-03 Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine. Add the …
From themediterraneandish.com
4.7/5 (45)
Calories 82 per serving
Category Salad
  • In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
  • Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
  • When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.


PANZANELLA (TUSCAN TOMATO AND BREAD SALAD) RECIPE - BBC …
panzanella-tuscan-tomato-and-bread-salad-recipe-bbc image
Method. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Remove the tomato skins by …
From bbc.co.uk
Servings 8
Category Side Dishes


ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
italian-bread-salad-jamie-oliver-summer-salad image
Method. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, …
From jamieoliver.com


PANZANELLA (BREAD AND TOMATO SALAD) - FOOD AND JOURNEYS
panzanella-bread-and-tomato-salad-food-and-journeys image
2018-05-27 Almost every region in Italy have their own version of ‘Panzanella’, otherwise known as ‘Bread and Tomato Salad’.Some regions add olives, cucumber, lettuce, even boiled eggs.. This recipe, however, is based on the …
From foodandjourneys.net


TOMATO AND BREAD SALAD – PANZANELLA - PBS FOOD
tomato-and-bread-salad-panzanella-pbs-food image
Ingredients; 1 pound two-day-old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups) 2 pounds ripe tomatoes at room temperature, cored, seeded, and cut into ½-inch cubes ...
From pbs.org


PANZANELLA MEETS ITALIAN POTATO SALAD - AN ITALIAN DISH
2022-09-04 According to Marcella Hazan, Italian cooking guru and cookbook author, the Panzanella salad “orignially the poor man’s dinner in parts of Tuscany and Rome. . . two-or …
From anitaliandish.com


SIMPLE CHERRY TOMATO SALAD | THE MEDITERRANEAN DISH
2022-09-02 Cut 2 to 3 slices of sourdough bread into triangles. Warm 2 or so tablespoons EVOO in a skillet over medium heat. Add the bread to the skillet and fry for a minute or two …
From themediterraneandish.com


HEIRLOOM TOMATO PANZANELLA SALAD : FOODWISE
2017-08-12 Tear the bread into 1 inch chunks. Toss in a bowl with oil, salt, and pepper. Lay out in a single layer on a sheet pan and bake for 8-10 minutes, or until light golden brown. Cool …
From foodwise.org


CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) …
2021-05-31 Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt …
From seriouseats.com


PANZANELLA (BREAD SALAD WITH FRESH TOMATOES) - FOOD.COM
2005-02-03 Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil and vinegar. While this recipe calls for toasting the bread, other variations include …
From food.com


PANZANELLA SALAD RECIPE IS FOR 4 SERVINGS : R/AMAZINGCULINARY
Kitchen Recipe Panzanella Salad Recipe is for 4 servings. Students and instructor will prep one serving each Calories 582, Fat 20g, Saturated Fat 6g, Carbohydrate 79g, Protein 23g, Fiber …
From reddit.com


PEACH PANZANELLA SALAD WITH NDUJA-TOMATO VINAIGRETTE
2017-09-02 To prepare the salad: Preheat the oven to 350°F. Cut the peaches and tomatoes into wedges and set aside. Cube the bread and toss it in a bowl with the olive oil. Spread it out …
From foodwise.org


PANZANELLA (TOMATO AND BREAD SALAD RECIPE) - THE DEVIL WEARS SALAD
2022-09-05 Once done, remove from the oven to cool down. Cut tomatoes into large chunks. Place tomatoes into a colander and season with salt. Place a bowl under colander and let …
From thedevilwearssalad.com


PANZANELLA - LIDIA
Core and seed the tomatoes over the bowl to catch the juices. Cut the tomatoes into wedges and/or chunks. Reserve the juices in the bottom of the bowl. Toss the bread, tomatoes, and …
From lidiasitaly.com


PANZANELLA (TOMATO AND BREAD SALAD) - DIAUGUSTO
"Panzanella" according to the culinary tradition from Marche Region (Italy) Serves : 4 Ingredients 6 slices of sourdough bread 150 g cherry tomatoes 1 stalk of celery 2/3 tablespoon Di …
From di-augusto.myshopify.com


SHOW OFF YOUR GARDEN WITH PANZANELLA - STAR JOURNAL
2022-09-02 Add: Enough olive oil to lightly coat. Add small amounts at a time, toss, repeat until pieces are lightly coated. Add: 1 teaspoon dried oregano. 1 teaspoon dried basil. 4 …
From starjournalnow.com


PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD
2014-08-04 Place the bread into a salad bowl which will accommodate the rest of the ingredients. Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with …
From christinascucina.com


TOMATO-CUCUMBER SALAD - FLATHEAD BEACON
2022-09-01 In a medium bowl, place the cucumber and tomato pieces. Add the tamari and vinegar to the garlic-and-lime mixture, and then stir in the honey, shaking or whisking until it …
From flatheadbeacon.com


HOW TO MAKE PANZANELLA – RECIPE | FOOD | THE GUARDIAN
2021-09-22 1 Slice and soak the onions. Peel and thinly slice the red onion, put the slices in a bowl of cold water with a pinch of salt, and leave to soak for at least 20 minutes to tame their …
From theguardian.com


KITCHN'S 30 BEST RECIPES TO COOK THIS SEPTEMBER | KITCHN
2022-09-02 From panzanella and corn dip to apple cider blondies and roast chicken, these are the 30 recipes that are sure to inspire you to get in the kitchen this month. 1 / 30. Eggplant …
From thekitchn.com


Related Search